WEST BEND ™ AUTOMATIC BREAD & DOUGH MAKER L4805 RECIPES AND INSTRUCTIONS TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND/OR WARNINGS IN THIS CARE AND USE INSTRUCTIONAL MANUAL. If you have any questions regarding your bread maker’s performance, please call before returning to the store 262-334-6949, 8:00 a.m.– 4:00 p.m. Central Time, Monday through Friday, except holidays. Welcome to the wonderful world of bread making and the wonderful aromas it creates.
• • • • • • • • Do not operate appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Return appliance to West Bend Housewares for examination, repair or adjustment. The use of accessory attachments not recommended by West Bend Housewares may result in fire, electrical shock or personal injury. Do not use outdoors. Do not let cord hang over edge of table or counter, or touch hot surfaces.
‘QUICK START STEPS’ FOR MAKING BREAD MIX, IF INCLUDED WITH BREAD MAKER Wash pan and knead bar as recommended in “Clean Before Using Section” in this book. Make sure knead bar is positioned on shaft in bottom of pan. 1.Measure 1-cup (8 ounces) lukewarm water in glass or plastic see-through measuring cup. Make sure water level is exactly at the 1 cup marking, at “EYE LEVEL.” Pour water into brad pan. 2.Open bag of dry ingredients and pour into pan on top of water.
WHEAT. Press Bread Color Button until arrow points to desired crust color: LIGHT, MEDIUM or DARK. Press START/STOP Button to turn on. Red ON light will glow, colon between hours and minutes will flash and time will count down in minutes so you always know how much time remains until the bread is done. When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding START/STOP Button down until red ON light goes out, about 3 seconds.
9.IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off automatically and remain off when power is restored. If this occurs, you will need to remove the contents from the bread pan and start over using fresh ingredients. The red ON signal light will go off in the display to let you know the bread maker is not in operation. 10. DO NOT COVER bread maker with anything during operation as this can cause malfunction. 11.
the humidity in your area. Always store flour in an airtight container. Store whole grain flours (whole wheat, rye) in refrigerator to prevent them from becoming rancid. Measure the amount of flour as directed in the recipe, but make any adjustments after the first 8-10 minutes of kneading as follows: if the dough does not form into a ball and is more like a batter in consistency, more flour will need to be added.
BUTTER, MARGARINE and OTHER FATS AND OILS serve several purposes in bread making as they tenderize the bread, add flavor and richness and contribute to the storage life of bread by retaining moisture. An excess of fat, however, can inhibit rising, so measure accurately. Butter, margarine and solid shortening are interchangeable in the recipes. Butter and margarine can be used right from the refrigerator.
ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY” DATE PRINTED ON THE JAR OR ENVELOPE. IMPORTANT IMPORTANT IMPORTANT MEASURE INGREDIENTS PRECISELY AND ACCURATELY. THE MOST IMPORTANT STEP IN USING YOUR BREAD MAKER IS TO MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. A mis-measured tablespoon of water or teaspoon of salt can make a BIG difference in the bread maker.
wheat or natural grain bread mix, which would require the use of the WHOLE WHEAT Bread setting. Add the recommended amount of liquid to the bread pan first, then the flour mixture and finally the yeast on top. Select desired Bread Color and start the bread maker. The delay start timer can also be used with bread mixes providing no perishable ingredients are used, such as milk, eggs, etc., which will spoil when left at room temperature for several hours.
BECOME FAMILIAR WITH CONTROL PANEL: Before using your bread maker, it is important that you understand how to use the control panel, as this is the “brain” of the machine. Review the following features to better understand what each button is designed to do and the options that are available to you when using this machine. BREAD SELECT BUTTON The BREAD SELECT button lets you choose TWO different bread settings as well as the dough setting.
prepare the recipe you wish to make, place the bread pan into the bread maker, program for bread select and color and then enter the number of hours and minutes between starting time to desired finish time using the timer buttons. The UP Timer button will scroll up in 10 minute intervals, whereas the DOWN TIMER button will scroll down in 10 minute intervals. See TIMER DELAY Section in this book for more details.
Immersing the pan in water can cause damage to the bearing that turns the knead bar. Dishwasher cleaning can reduce the non-stick qualities of the non-stick finish, causing the bread to stick in the pan. Only two parts, the bread pan and kneading bar, need to be cleaned before making bread. Simply fill bread pan with a small amount of warm water and dishwashing detergent. Wash the inside of the pan and knead bar with a soft dishcloth or sponge.
4.Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the Bread Select button until indicator arrow points to the desired bread setting: BASIC/SPECIALTY or WHOLE WHEAT. If you pass the desired setting, just continue to press the Bread Select button until desired setting is reached. 5.Press the Bread Color button until indicator arrow points to the desired crust color: LIGHT, MEDIUM or DARK.
If bread is not removed immediately after the cycle is complete, the bread maker will automatically go into Keep Warm mode for up to 3 hours. The ON light will remain lit during this keep warm period as a reminder. When removing the bread pan during the keep warm period, always use potholders or oven mitt, as pan will be hot. Turn bread maker off by holding START/STOP button down until ON light goes out. Unplug cord from outlet after use.
to flash. The dough will begin to mix, then be kneaded and allowed to rise before being stirred down. At this time, 0:00 will appear in the display and an audible alert will sound to let you know the dough is done. Remove the dough from the pan and follow recipe directions to complete the recipe. The bread maker will automatically turn itself off after the dough cycle is complete and the red ON light will go out. Unplug cord from electrical outlet after cycle is complete.
CAUTION: To avoid burn injury, do not touch cover, vent or sidewalls of bread maker during the bake cycle, as these surfaces are hot. Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle, as these surfaces are also hot. SLICING BREAD: Always allow bread to cool at least 15 to 30 minutes before slicing. If you attempt to slice the bread immediately after baking, it will be very difficult to slice and will be sticky.
BREAKDOWN OF BREAD/DOUGH CYCLES: So you know exactly what is going on inside the bread maker during the process time, the following chart breaks down the time in minutes or seconds that each cycle requires. The total process time is also given in hours and minutes, depending on the crust selection made. Cycles: MIX REST KNEAD RISE STIR-DOWN RISE STIR DOWN RISE BAKE Light Crust Medium Crust Dark Crust Total Time Hours/ Minutes BASIC/ SPECIALTY 5 min. 15 min. 20 min. 34 min. 16 sec. 15 min. 16 sec. 50 min.
to separate timer to set a separate timer to remind you to check the dough during the kneading period to make any necessary adjustments. RISE –After the dough is kneaded, it is allowed to rise for a certain period of time. You may hear faint clicking sounds during the rise as gentle heat is being provided to keep the chamber warm. STIR DOWN -After the dough has risen, it is then stirred down briefly by the knead bar to remove excess carbon dioxide gas created by the yeast.
TROUBLESHOOTING GUIDE Following are some typical problems that may occur when making bread in your bread maker. Please review the problems, their possible causes and the corrective action that should be taken to ensure successful bread making. PROBLEM 1. Top inflated, Mushroomlike in Appearance. POSSIBLE CAUSE Too much yeast. SOLUTION Reduce yeast by ¼ to ½ teaspoon. Too much sugar. Reduce sugar by 1 teaspoon. Too much flour. Reduce flour by 2 to 3 tablespoons.
PROBLEM 5. Dark Crust Color. POSSIBLE CAUSE Dark crust setting used. SOLUTION Use Light or Medium crust color setting the next time. 6. Loaf of Bread is Burned. Bread maker malfunctioning. Call number listed on front of book or on back of bread maker for service information. 7. Crust Too Thick. Bread baked too long. Use lighter crust color setting the next time to shorten bake time. 8. Flat Loaves, No Rising. Yeast omitted. Assemble ingredients as listed in recipe. Yeast too old.
PROBLEM 10. Collapsed While Baking. 11. Bread Doesn’t Slice Well, very sticky. 12. Open, Coarse, Holey texture. 13. Heavy, Dense Texture. 14. Ingredients Not Mixed. POSSIBLE CAUSE May be caused from baking in high altitude. SOLUTION Use recommended adjustment for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons. Exceeding capacity of bread pan. Do not use more ingredients than recommended for 1½ pound loaf. Not enough salt used or omitted.
PROBLEM 15. Burning Odor Noted During Operation. 16. Bread Sticks to Pan. POSSIBLE CAUSE Ingredients spilled inside oven. SOLUTION Be careful not to spill ingredients when adding to pan. Ingredients can burn onto heating unit and cause smoke. Pan leaks. Obtain a replacement. Call number listed on front of book or on back of bread maker. Exceeding capacity of bread pan. Do not use more ingredients than recommended in recipe and always measure ingredients accurately. Can happen over prolonged use.
NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off. • If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster blending. • Start with MEDIUM Bread Color setting the first time you make a 1½ pound loaf. Make a comment at the bottom of each recipe if you wish to use the LIGHT or DARK Bread Color setting the next time you prepare the recipe.
COUNTRY WHITE BREAD This recipe uses water rather than milk, which gives it a crispier crust. A classic white bread that everyone will love. 1 Pound Loaf** INGREDIENTS 1½ Pound Loaf 6½ ounces (3/4 cup +1Tbsp.) 2 cups WATER,95°F/35°C 9 ounces(1 cup +2 Tbsp.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf. EGG BREAD Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk.
BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan.
1½ teaspoons ---or--1 teaspoon ACTIVE DRY YEAST ---or--BREAD MACHINE/ FAST RISE YEAST 2 teaspoons ---or--1½ teaspoons BREAD SELECT SETTING TO USE: Basic/Specialty 1. Add lukewarm water to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.
1½ tablespoons ½ teaspoon 1 teaspoon 2 teaspoons 1½ teaspoons ---or--1 teaspoon SUGAR SALT CARAWAY SEED (optional) BUTTER or MARGARINE ACTIVE DRY YEAST ---or--BREAD MACHINE/ FAST RISE YEAST 2 tablespoons 1 teaspoon 2 teaspoons 1 tablespoon 2 teaspoons ---or--1½ teaspoons BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.
PUMPERNICKEL RYE BREAD A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich. 1 Pound Loaf ** 5½ ounces (⅔ cup) 1½ tablespoons 1½ cups ⅓ cup ⅓ cup 1 tablespoon 1 teaspoon 2 tablespoons 1½ teaspoons ---or--¾ teaspoon INGREDIENTS WATER 95°F/35°C MOLASSES ALL PURPOSE or BREAD FLOUR MEDIUM RYE FLOUR WHOLE WHEAT FLOUR COCOA, unsweetened SALT BUTTER or MARGARINE ACTIVE DRY YEAST ---or--BREAD MACHINE/ FAST RISE YEAST 1½ Pound Loaf 9 ounces (1 cup + 2 Tbsp.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf. PUMPKIN NUT BREAD Uses ingredients similar to pumpkin pie! A slightly different bread that goes well with soups and salads.
1½ tablespoons 1½ teaspoons ---or--1 teaspoon BUTTER or MARGARINE ACTIVE DRY YEAST ---or--BREAD MACHINE/ FAST RISE YEAST 2 tablespoons 2 teaspoons ---or--1½ teaspoons BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast.
MULTI-GRAIN FRENCH BREAD Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn. 1 Pound Loaf** 7½ ounces (¾ cup + 3 Tbsp.
BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, than level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan.
1 teaspoon ½ teaspoon 1 tablespoon 1½ teaspoons ---or--1 teaspoon ½ cup ¼ cup SALT CINNAMON BUTTER or MARGARINE ACTIVE DRY YEAST ---or--BREAD MACHINE/ FAST RISE YEAST RAISINS CHOPPED NUTS(optional) 1½ teaspoons 1 teaspoon 2 tablespoons 2 teaspoons ---or--1½ teaspoons ¾ cup ½ cup BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add lukewarm water to pan. 2.Add flour, dry milk, sugar, salt and cinnamon to pan.
1.Add warm milk to pan. 2.Add flour, oats, brown sugar, salt and cinnamon to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Start bread maker. When alert sounds during Kneading period, add the raisins. Close cover. When done, turn off and remove bread from pan.
WHOLE WHEAT BREAD SETTING • The recipes in this section can be made at the WHOLE WHEAT Bread Setting. The Delay Start Timer can be used with recipes with the symbol. • Active Dry, Bread Machine or Fast Rising Yeast may be used in the recipes. Use the recommended amount for the type of yeast being used. Bread Machine and Fast Rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast.
100% WHOLE WHEAT BREAD A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at Whole Wheat setting will provide great results. If bread collapses during the baking period, add 1 or 2 tablespoons vital gluten to recipe for respective loaf size. Vital gluten can be found in most health food stores.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for WHOLE WHEAT and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan.
2 teaspoons 1½ teaspoons ---or--1 teaspoon BUTTER or MARGARINE ACTIVE DRY YEAST ---or--BREAD MACHINE/ FAST RISE YEAST 1 tablespoon 2 teaspoons ---or--1½ teaspoons BREAD SELECT SETTING TO USE: Whole Wheat 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.
WHEAT’N YOGURT BREAD Use plain, nonfat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like.
power or in pan on top of range over low heat, using a thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off. • If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster blending. • Make sure to remove the dough from pan after completion of the cycle.
SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan. 2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker.
Roll dough into a rectangle, ½-inch thick. Cut dough into 18 equal sized pieces. 1.Shape each piece into a ball. Place each ball into a greased muffin cup. 2.With scissors, snip each ball completely into quarters. 3.Brush with softened butter. Cover and let rise until double in size Makes 1½ dozen. FOR BREAD STICKS: Divide dough into 4 equal pieces. Divide each piece into 6 portions. 1.Roll each piece into a rope 8 inches long. Place onto a greased cookie sheet, 1 inch apart. 2.
RYE DINNER ROLLS Sprinkle tops with coarse salt and caraway seed if desired, or leave plain. Makes about 2 dozen. If unable to find course salt in your grocery store, you may be able to buy it from a bakery. 7½ ounces (¾ cup + 3 Tbsp.
BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water and vegetable oil to pan. 2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4. Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Knead about 1 minute, then let rest 15 minutes. 5.
FOCACCIA An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, garlic salt and rosemary. Bake on a jellyroll pan or a cookie sheet. Cut into squares for serving. 8½ ounces (1 cup + 1 Tbsp.
BREAD SELECT SETTING TO USE: Dough 1. Add lukewarm water to pan. 2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes. 5.
diagonally in half to form 18 triangles. See Diagram 3. Roll each triangle up, starting at wide end, to form crescent shape. See Diagram 4. Place croissants on greased cookie sheet, curving ends so they almost touch. Brush or spray lightly with water. Cover and let rise in warm, draft-free place 30 to 50 minutes or until double in size. 8. Brush croissants with slightly beaten egg white. Bake in preheated 375° F oven for 15 to 20 minutes or until golden brown.
CINNAMON ROLLS No one can resist these taste–tempting rolls, especially when warm from the oven. Can be made the night before, refrigerated and then baked in the morning if desired. Just let rolls sit at room temperature at least 30 minutes before baking. Makes 12 large rolls. 7 ounces (¾ cup + 2 Tbsp.
RAISED DOUGHNUTS There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth the time to make. Recipe makes 1½ dozen. 7 ounces (¾ cup + 2 Tbsp.) 2½ ounces (⅓ cup) 1 3½ cups ¼ cup 1 teaspoon 4 tablespoons 2 teaspoons INGREDIENTS MILK, 95°F/35°C WATER, 95°F/35°C EGG, large ALL PURPOSE or BREAD FLOUR SUGAR SALT VEGETABLE SHORTENING BREAD MACHINE/FAST RISE YEAST VEGETABLE OIL, for frying donuts BREAD SELECT SETTING TO USE: Dough 1.
BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan. 2.Add flour, 2 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough into lightly greased bowl, cover and refrigerate 20 minutes.
6.Roll each ball into rope 14 inches long. Shape into pretzel form on greased baking sheet. See diagrams 1 and 2. Brush lightly with water, cover and rise in warm, draft-free place for 30 to 50 minutes until slightly risen. 7.For bread-like pretzels, brush with egg white, then sprinkle with coarse salt. Bake in preheated 375° oven for 20 to 25 minutes or until golden brown. Place on rack to cool. For chewy pretzels, bring 2 quarts water to a boil in 5 quart Dutch Oven.
